Pumpkin seed pesto

Instructions

1. In a dry skillet over medium heat, toast the pumpkin seeds until they are lightly golden and start to pop, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and let cool slightly.
2. In a food processor, combine the toasted pumpkin seeds, basil leaves, Parmesan cheese, and minced garlic. Pulse several times until the mixture is coarsely ground.
3. With the food processor running, slowly drizzle in the olive oil. Continue to process until the mixture is well combined and smooth.
4. Add the lemon juice, salt, pepper, and 1/4 cup of water to the food processor. Process again until everything is well incorporated and the pesto reaches your desired consistency.
5. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to taste. If the pesto is too thick, add more water a tablespoon at a time until the desired consistency is reached.
6. Transfer the pesto to a jar or airtight container for storage.